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Fiery Rayalaseema fare
| Age-old recipes, complex methods, select spices, a lot of
red chillies and meat are what constitute the food at
`Rayalaseema Ruchulu' — the newest eatery in town.
|
RED HOT: The tastefully
decorated interiors, beckon one to settle down, relax and relish.
SAGAS OF the exploits of Palegars — warlords
of ancient Andhra, and their adventures still live on in the hearts
of their descendants — the inhabitants of Rayalaseema. Turned into a
way of life, this legacy of machismo and valour extends to their
cuisine too.
A new eatery in town, `Rayalaseema Ruchulu' at
Masab Tank (10-2-289/10, 1st Main Road, Shanti Nagar) promises
nothing short of a raw, red-hot chilli experience peculiar to the
region. Two long deep-dried red chillies make a dangling appearance
as if to greet the customer on his entry inside the restaurant.
Tastefully decorated interiors, a pleasing ambience
with soft strains of Bach and Beethoven beckon one to settle down,
relax and later, relish. Neatly dressed attenders soon appear and
wait upon you to place orders, as you take a rundown on the
single-sheet succinct menu. Apart from the fiery names, what is most
striking is the pricing — as affordable as anything.
"Reasonably priced tasty food is what we aim to
give our discerning clients," emphasises Preetam Reddy, owner,
Rayalaseema Ruchulu. Equipped with a degree in Business
Administration from the University of Wales, U.K., Preetam is
confident about the concept of his restaurant. "I would not like to
make a claim that ours is the best food offered in town. My clients
are there to make such a judgment," the hard-nosed businessman
beams.
Soups set the tone for the meal. Preetam suggests
that one can begin with Mamsam soup. One can try out RR's
special dry chicken to nibble on along with the soup.
Well, by now, the tongue must have got a feel of
the fire in the food; as the appetite builds up, the brain is left
guessing what's more that's in store? "Initially, one does find the
food very karam as a lot of spices go into the preparation.
But slowly, during the course of the meal, one develops a taste for
this unmatched cuisine that is addictive," adds Preetam. Indira
Gandhi was also a great lover of Rayalaseema delicacies.
In the segment of `Traditional Andhra Delicacies'
in the Carte du jour — Roast chicken, Neyyi
Kodi, Natu Kodi Pulusu, Meerapakaya Kodi, Kovvu
Kura, Mamsam chops, Mamsam pulusu and Mamsam
Iguru, are perennial favourites, while in the vegetarian
section, Akukura/Gongura pappu, Gutti Vankya and
thali sell really hot.
Among Rayalaseema Ruchulu specialities are
Peetala Kura, Brain fry, Liver fry and Prawn
Iguru, which can be combined with Sajja or Jonna rotis
and Raagi sankati, for an authentic feel of Rayalaseema
robustness.
Age-old recipes, complex methods, select spices, a
lot of red chillies and meat are what chiefly constitute food in the
restaurant. To cool off a glass of Majjiga and a generous
helping of Pala Kova, Bakshalu or Payasam
should be just enough for a sweet sign-off.
SOUVIK CHOWDHURY
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